Pork Loin with Mushroom Cream Sauce

pork with mushroom cream sauce1
Dan here today. For the past couple of years, Beth and I have had a membership to Sam’s Club. However, since we weren’t using it that much, we decided not to renew it this year. Of course, the day the membership was set to expire we made one last trip and loaded up on everything we thought we might need. In addition to the reams of paper towels, the economy-size box of Honey Nut Cheerios (which disappeared in about two days), and a lifetime supply of frozen orange juice, we wound up with quite a supply of meat. Much of it is still taking up prime real estate in our freezer, so about a week ago, I went looking for some pork recipes.

I found a great one here, which I used with just a few minor changes. I replaced the vodka with vermouth (I think white wine would do, too, but we had some vermouth lying around. Apparently we’re 60?) I also left out the tomatoes, which turned out to be a great idea. It allowed the earthiness of the mushrooms and the smokiness of the bacon to shine through. My one mistake was not trusting the cooking time on the pork loin. I left it in for an extra fifteen minutes, and while it came out a little dry, the sauce saved the day. Beth and I were both licking our plates when we were done. Now I just need to find a way to use the other seventeen pounds of pork loin…